Hybrid crude palm oil (HCPO) interspecific from Elaeis guineensis and Elaeis oleifera (HIE OxG) was developed through genetic improvement techniques. This variety offers increased resistance to diseases and pests and higher bioactive compound levels in the oil. In this context, this study aims to understand HCPO HIE OxG regarding the diagnosis of knowledge, perception, and potential consumption by the Brazilian population, as well as its physicochemical and oxidative aspects. The study consisted of three stages. First, a prospective study on hybrid plant oils was conducted using the Espacenet® and Scopus databases, analyzing 24 patent documents and 187 articles. Agricultural and Biological Sciences were the main application areas for patents (79.2%) and articles (49.3%). The first patent document was registered in 1990, while the first article was in 1969. Most patents were filed via the Patent Cooperation Treaty (45%), followed by the United States (30%) and Canada (20%). The results indicated a growing trend in patenting and publishing articles on hybrid oils, providing insights into potential industrial, technological, and scientific research trends in the food, pharmaceutical, and biofuel sectors. In the second stage, an online survey was conducted using a semi-structured questionnaire with 16 questions applied on Google Forms. This study involved 1,065 participants from Brazil. Most responses (61.10%) did not correctly reflect the definition of this type of oil. Overall, the perception of HCPO was predominantly neutral. The research indicated that most participants (52.58%) expressed interest in trying HCPO, while 39.43% showed a medium to high likelihood of buying products with this oil, suggesting market acceptance potential in Brazil. Finally, the third stage aimed to evaluate the behavior of HCPO Unaué HIE OxG during accelerated storage in an oven (Schaal Oven Test). Tests were conducted on HCPO produced in Bahia on days 0, 3, 6, 9, 12, 15, and 18 at 65 ±5°C. Conventional crude palm oil (CPO) from Elaeis guineensis was used as a control, and these oils' composition and oxidative characteristics were analyzed. Regarding fatty acid composition, a higher oleic acid content (from 55.83 ± 0.01% to 56.23 ± 0.01%) was evidenced in HCPO. Over storage time, there was degradation of carotenoids (from 1117.4 ± 13.65 µg/g to 7.38 ± 0.97 µg/g), affecting the color of HCPO from a reddish-orange hue to a medium-dark yellow. HCPO showed better results than CPO, with a lower acidity index ranging from 0.94 ± 0.05% oleic acid to 1.10 ± 0.48% oleic acid. The generation of primary oxidation products, such as peroxides and conjugated dienes, exceeded acceptable limits after the third day of storage. Meanwhile, secondary oxidation products assessed by the thiobarbituric acid reactive substances (TBARS) test increased by 488% in HCPO, but conjugated trienes remained stable (from 0.79 ± 0.06 to 1.01 ± 0.07). After nine days of storage, the Deterioration of Bleachability Index (DOBI) indicated inferior quality for both OPBH and OPB. However, to ensure the absence of any oxidation product, OPBH and OPB remained stable for up to three days (equivalent to 3 months). Although OPBH HIE OxG has been studied since 1969, interest has grown in the last 11 years. With potential market acceptance, this oil reveals higher carotenoids and oleic acid levels than CPO. Future studies may investigate genetic aspects, physicochemical characteristics, their application in new products, and their health effects.

Fruit industry byproducts represent a significant source of valuable compounds with potential to be transformed into high-added value products. Among these compounds, pectins stand out as biopolymers of great industrial interest due to their gelling, thickening, and stabilizing properties. This study aimed to investigate the potential of umbu peels (Spondias tuberosa L.) as raw material for pectin extraction using high-intensity ultrasound technology and organic acid. The main focus was to develop an eco-friendly extraction method that would provide high yields and a degree of esterification suitable for different industrial applications. The Central Composite Design (CCD) was used to optimize the pectin extraction process, evaluating three independent variables (2³): ultrasound amplitude (%), solid-to-liquid ratio (SLR), and pH of the extraction solution. Five levels were used for each variable, totaling 20 experiments. The pectin yield and degree of esterification (DE) were the responses analyzed. The optimization of the pectin extraction process from umbu peels using CCD resulted in a high pectin yield close to 22% with a DE of 46%. The optimum extraction conditions were: ultrasound amplitude of 60%, SLR of 1:33, and pH 1.5. The optimized extraction process was validated at a laboratory scale, and the effect of different organic acids (citric, oxalic, nitric, and hydrochloric) on the pectin yield and DE was evaluated. The validation of the extraction process at a laboratory scale confirmed the reproducibility of the results obtained in the optimization step. The use of citric acid resulted in a yield of LMP pectin (low esterification pectin) of around 22%. Oxalic, nitric, and hydrochloric acids led to the production of HMP pectins (high esterification pectins) with yields around 13%. The extracted pectins were characterized regarding instrumental color using a colorimeter; the results were compared to those of a commercial citrus pectin (CCP). The pectins extracted from the umbu peels showed significant color differences compared to the commercial citrus pectin. These differences can be attributed to the influence of the type of raw material and the extraction method on the quality of the final product. This study demonstrates for the first time the feasibility of extracting pectins from umbu peels using ultrasound technology. Umbu peels are a promising source of LMP and HMP pectins. Ultrasound technology has proven to be an efficient green method for obtaining food-grade pectins with high yield and quality. This study contributes to the development of more efficient and sustainable pectin extraction methods. The valorization of umbu peels as a source of pectins represents an opportunity for the food industry and for family farming. The characterization of the extracted pectins provides valuable information for the development of new products and applications.

Grapes are the second most produced fruit in the world, and when destined for the wine industry, it generates large volumes of waste, which can be reused and incorporated into bakery products. Thus, this work aimed to obtain dry pasta type gomiti rigati, partially replacing wheat flour (WF) with grape pomace flour (FBU). The samples were evaluated for physicochemical, rheological and quality characteristics. As for the physicochemical characteristics, the FBU has a high content of total fibers (45.22%) and ash (7.94% ± 0.27), in addition to moisture (10.01% ± 0.1), water (0.543 ± 0.03), protein (11.88% ± 0.26), total titratable acidity (5.87% ± 0.17), pH (3.62 ± 0.01), showing 55.29 % of particles smaller than 0.250 mm. Regarding the rheological characteristics, the influence of FBU caused an increase in the water absorption capacity of the dough. In the extensographic analysis of the dough, there was a decrease in resistance to extension and extensibility up to the level of 21.04%. The pasta quality test showed that the concentration of 14.18% provided a shorter cooking time while the concentration of 13.33% resulted in a lower loss of solids. Thus, it can be concluded that the formulation of pasta made partially with FBU up to the level of 14.8% is a viable alternative for application in pasta and that allows us to benefit from the claim "source of fiber"

Dairy products have been considered one of the main nutritional foods in the human diet. In this scenario, the increase in consumer demand has put pressure on dairy industries to develop new sustainable products that offer health benefits in addition to basic nutritional functions. This has led to the growth of new research, such as the addition of products rich in protein, starch, pectin, and antioxidant compounds, through the use of agro-industrial by-products (seeds and powdered peels), as well as the addition of probiotic micro and nanocapsules. Consequently, a fermented milk beverage was developed with the addition of different concentrations of cupuassu powder (1.5%; 3%) and pulp (5%; 7.5%, and 10%), evaluating the nutritional, physicochemical, microbiological, and sensorial parameters. In addition, a review of the use of micro- and nanoencapsulation of probiotics in products of animal origin, and with emphasis on milk and dairy products, considering the techniques and materials most commonly used in this process. And finally, probiotic microcapsules (Lactobacillus acidophilus) were developed from the use of cupuassu powder. It was found that the addition of cupuassu powder improved nutritional quality, reduced synergy, increased water holding capacity, and improved sensory attributes such as color, consistency, and firmness. The pulp improved the rheological parameters, especially the consistency index and apparent viscosity in the fermented beverage. Therefore, the development of a dairy beverage with functional potential using cupuassu pulp and powder as ingredients is promising in terms of physicochemical, nutritional, and microbial quality. On the other hand, in the encapsulation of probiotics, it was found that nanoencapsulation has significant limitations compared to microencapsulation due to the size of probiotics. It was also found that encapsulation of probiotics improves the physicochemical, sensory, and microbiological parameters, which helped to extend the shelf life of the product due to probiotic viability. In addition, microcapsules of the Lactobacillus acidophilus were produced by employing cupuassu flour in the capsule composition.

Wine is a drink of great cultural, social, and economic importance, given its historical legacy and its global demand. Red wine is traditionally the most consumed type, however, in Brazil, they have been losing market space to white wines. White wines have typical flavors and aromas, differing in taste from red wines. In addition, the color of white wines is another sensory characteristic that influences the decision to choose the product, however, this is a relationship that is not yet firmly established. Wine is a beverage with complex characteristics that are sensitive to edaphoclimatic conditions, grape varieties, and winemaking techniques, therefore, to ensure the quality and standardization of the product that is imported from several countries, in addition to the general characteristics, the beverage was regulated nationally, being fixed quality parameters. This study sought to better understand the color vs. acceptance vs. physicochemical composition of white wines, through the ACP chemometric tool, crossing data obtained in the CIELab system with the sensorial response of the group of untrained tasters and the physicochemical composition. In addition, the characterization was also used to investigate the compliance of producers with the import standards established by MAPA. 35 samples of imported white wines marketed nationally were evaluated, of which 9 showed non-compliance concerning sugar content (A2, A4, A6, A17, A20, A29, and A30 > 4.0g/L), with correction in the labeling, changing the rating from dry to semi-dry; another non-compliance found was about the content of dry extract (A15 and A23 < 16g/L) and sodium chloride (A9 > 0.9g/L), in this case, by extrapolating the established maximum and minimum limits, these samples must not be marketed. Colorimetric analysis showed L* values (98.89 to 102.07); a* (-0.51 to -3.51); b* (2.45 to 16.85); C* (2.50 to 16.95) and h* (96.12 - 101.94), showing characteristics of young white wines. Sensorially, the color of the samples was well accepted, except for wines A1, A21, and A34, which presented a yellow-brown color, characteristic of oxidized wine, and, according to the tasters' response, the chroma C* was a determining factor for rejection. The total phenolic content was observed to be similar to data in the literature, varying between 181.20 mg/L and 446.94 mg/L, with the relationship with sensory and color attributes not being well clarified.

Biodegradable polymers are a sustainable alternative to conventional petroleum-derived polymers. With the growing awareness of the environment, the demand for biodegradable plastics has increased considerably in recent years. However, these biodegradable materials have disadvantages in their physical and chemical properties compared to conventional polymers. After their shelf life, biodegradable polymers can undergo depolymerization, destruction or degradation of their polymer chain during storage, which makes partially degraded. This can prevent its use for many applications. The reuse of these materials that have exceeded the deadline stipulated by the manufacturer can contribute to reducing the cost of production and reducing the consumption of non-renewable sources. An alternative for recovering these partially degraded materials is by obtaining films through polymeric blends. With this, the objective of this work is to take advantage of a PBAT (Polybutylene adipate-co-terephthalate), which exceeded its useful life by approximately 100 months, by obtaining films through blends with a PBS (Polybutylene Succinate) (under normal conditions), as well as to characterize the physical, chemical and morphological properties of these films. The blends were formulated in five different proportions of PBS/PBAT – 100/0; 80/20; 70/30; 60/40; 50/50 (F1, F2, F3, F4, F5, respectively) – and the films were obtained by extrusion. The films were characterized by Fourier transform infrared analysis (FTIR-ATR), X-ray diffraction (XRD), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), mechanical tensile test and vapor permeability of water. The result of the FTIR analysis showed that there were no significant changes in the chemical structure, except for the F3 formulation, which showed the highest absorption peak at 1700-1740 cm^-1. The XRD result demonstrates that there is a slight tendency for the crystallinity indices to decrease from F1 to F5, but no significant mass loss event was noted in the TGA analysis, except for F3 around 520°C, which is directly related to the heterogeneity of the constituents in the blend. SEM clearly shows a defective and heterogeneous structure of the F1-F5 constituents, which is also associated with limited miscibility between PBS and PBAT. The brittle and partially degraded structure of PBAT caused a decrease in the tensile strength limit and an increase in the water vapor permeability of the films. It was possible to take advantage of PBAT by blending it with PBS, and the concentrations of PBAT in the blends strongly influence the physical and chemical properties of the analyzed films. It is possible to make films through blends with a partially degraded PBAT together with PBS, in some degree of PBAT concentration in the films, which may be useful in some application depending on its respective purpose.

The production of insects on a large scale is becoming common all over the world, generating a significant amount of waste from these creations. An example are the exoskeletons resulting from the initial growth of insects (exchanges) and dead adults at the end of their life cycle. These residues are chitin sources with potential for technological and sustainable application, still little explored. Thus, this work aimed to obtain and characterize chitin and chitosan from the exoskeletons (larval stage and adult insect) of the creation of three specimens of insects, Tenebrio molitor, Zophobas morio and Blaptica dubia. The exoskeletons were separated, dried in an oven with air circulation (50ºC/12h) and kept under refrigeration (-20ºC) until analysis. For chitin extraction, a chemical method was used in three stages: demineralization, deproteinization and depigmentation. Chitosan was obtained from chitin deacetylation in sodium hydroxide solution (60% m.v-1). The chitin and chitosan samples were characterized by means of infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA), X-ray diffraction (XRD) and Scanning Electron Microscopy (SEM) techniques. Chitosan was also observed for the Degree of Deacetylation (DD), solubility and rheological parameters. The yield of chitin and chitosan in percentage of dry mass of exoskeletons ranged from 11.21 to 20.89% and 6.26 to 7.07%, respectively. The sample with the lowest percentage of chitin was the exoskeleton of the larva of Zophobas morio and the one with the highest percentage was the exoskeleton of the beetle of Zophobas morio. Difractograms confirmed the obtainment of chitin and chitosan from insect residues, with the presence of α-chitin. The relative crystallinity indices (ICR) of chitin ranged from 65.9-89.2%, the TG/DTG curves showed two typical thermal events, the first being associated with moisture loss and the second with thermal decomposition of samples with Tonset from 197.70 to 427.95ºC. The chitosan samples showed ICR from 65.3 to 80.2% and the TGA curves showed Tonset between 245.80 to 329.90°C. Chitosan solutions showed a pseudoplastic behavior with apparent viscosities ranging from 195.96 to 249.86 mPa.s. The degree of deacetylation ranged from 75.75 to 89.21% and the solubility from 69.88 to 94.39%. The micrographs revealed varied surfaces including pores, roughness and fibrillar shapes, presenting similar results to commercial chitosan. In general, the characterization of biopolymers extracted from insect residues showed high similarity in relation to those obtained from conventional sources. The results of the present study reinforce the feasibility of using alternative sources of chitin and chitosan, providing the use of residues from the large-scale production of insects, contributing to sustainability.

The production and sale of food at home is a category of the informal sector that has been little investigated. In Brazil, this is an activity that grows every day, due to two contexts: the pandemic situation caused by Covid-19, marked by the establishment of social isolation measures for the population and adaptations in the food service sector, to serve via delivery; and the context of economic crisis and rising unemployment, in which many people found this activity an alternative for survival, although it represents yet another form of precarious work and social vulnerability for those involved. Thus, the objective of this study is to characterize the informal work at home and the food trade, in the delivery modality, in the city of Salvador-Bahia and metropolitan region. A cross-sectional, exploratory study, with a quantitative approach, will be carried out with workers who produce food at home and deliver these finished products via delivery. Data collection will use a semi-structured, pre-tested questionnaire to be completed by workers via the internet (Google forms). The questionnaire is organized into five blocks, considering the following dimensions: Block 1 – Worker identification; Block 2 – Working with food at home; Block 3 – Food hygiene; Block 4 - Opinion; Block 5 – Covid-19 Pandemic. With the study, it is expected to contribute to the characterization of the informal home food trade, in the delivery modality, in the city of Salvador-BA and metropolitan region, in order to discuss the social and economic aspects, the hygienic-sanitary issue and the perception of sellers in relation to their work. Also, collaborate in the generation of subsidies for the establishment of public policies and for the development of intervention actions, in order to help in the better organization of the segment and in the reduction of sanitary risks.

Catharina Sour is a Brazilian beer style that has been internationally recognized, requiring the presence of lactic acid and the addition of fruits. The objective of this study was to evaluate the influence of two yeast genera on the metabolic profile and acceptability of Catharina Sour beer brewed with Caatinga passion fruit (Passiflora cincinnata Mast). For the traditional method (kettle sour), lactic fermentation was followed by alcoholic fermentation with the addition of Lactobacillus buchneri bacteria and American Ale yeast Saccharomyces cerevisiae. The traditional method was more effective for producing Catharina Sour beer due to its superior efficiency in the fermentation process, higher production of ethanol (32.75 g L-1), glycerol (4.65 g L-1), lactic acid (4.71 g L-1), as well as sugars and phenolic compounds. However, the study highlights the potential of the Lachancea thermotolerans yeast, which enables the production of well-accepted beers at a lower production cost. Overall, the addition of Caatinga passion fruit pulp enriched Catharina Sour beer in terms of phenolic compounds, providing the beverage with levels of myricetin, hesperidin, trans-caffeic acid, trans-resveratrol, and procyanidin B1, while increasing the concentrations of (+)-catechin and procyanidin A2. Thus, the addition of fruits to beer, such as Caatinga passion fruit, not only promotes innovation, typicity, and product improvement but also enhances its nutraceutical aspects, making moderate consumption beneficial for consumers' health.

Cocoa is a globally significant agroindustrial product and it stands out as a considerable driver of the world economy. However, approximately 80% of this fruit is not directly consumed, constituting coproducts generated during its processing, which are often discarded. Nevertheless, these coproducts exhibit nutritionally relevant attributes. The present study aimed to contribute to the valorization of cocoa coproducts through a prospective field and the development of a fermented beverage. To achieve this, a prospective study was initially conducted on scientific (Web of Science, Scopus, Medline/Pubmed) and technological (Espacenet and Instituto Nacional de Propriedade Industrial – INPI) bases. The utilization of cocoa and its coproducts was investigated through search terms "Cocoa* OR Theobroma cacao AND by-product*” and "Cocoa* OR Theobroma cacao AND by-product* AND A23G" and "Cocoa* OR Theobroma cacao AND by-product*” for scientific and technological searches, respectively. A total of 144 articles and 73 patent documents were analyzed, encompassing agricultural and biological fields, with 68% of the publications. Co-occurrence analysis highlighted studies focusing on the biofunctional composition of these coproducts. The oldest patent document on the subject dates back to 1913, with a significant growth observed after 2020. In the scientific search, the shells accounted for 54%, and the tegument for 41%, were the most studied coproducts. In the technological search, in Espacenet, shells and tegument reached 68% and 31%, respectively, while in INPI, values of 9% and 26% were recorded. Brazil (24.4%) and Italy (19.3%) lead scientific publications on the topic, while the United States (29%) and Japan (21%) lead patent documents on Espacenet. The study suggests remarkable technological possibilities for the future. By analyzing the identified gaps, a fermented beverage similar to kombucha was developed using cocoa almond husk (CAC). Its fermentative behavior over 24 hours at different concentrations (0.7%, 1.5%, and 2.3%) was analyzed. Alcoholic content, antioxidant activity, symbiotic culture structure, and physicochemical characteristics during 12 days of storage at 2.7 ± 0.06 °C were investigated. The results for the formulations demonstrated the absence of alcoholic content, the presence of antioxidant activity, with emphasis on the sample with a higher CAC content, and dense structures in symbiotic cultures. pH ranged from 3.58±0.01 to 3.61±0.02, soluble solids (ºBrix) from 7.03±0.06 to 7.13±0.06, and titratable acidity (g acetic acid/100 mL) from 0.29±0.00 to 0.31±0.01. A significant influence of CAC content was evidenced in the increase in luminosity from 90.25±0.01 to 92.45±0.06 and in reddish hue, from 2.01±0.01 to 1.53±0.07, along with variations in total phenolic compound levels (mg GAE/mL) from 2.33±0.00 to 1.73±0.00. Regarding sensory profile, overall acceptability ranged from 6.1 to 6.4, and purchase intention from 2.98 to 3.20. High-throughput genetic sequencing revealed bacterial genera Komagataeibacter, Acetobacter, Gluconacetobacter, and yeast genera Brettanomyces, Pichia, Zygosaccharomyces. In light of the results, the incorporation of CAC in the development of a fermented beverage demonstrated significant potential, contributing to the advancement of scientific and technological knowledge of cocoa industry-derived coproducts and their potential applications in the food industry.

The food consumption pattern of the world population has been changing over time, and one its characteristics is the food away from home, which includes street food (SF). In developing countries, due to the easy access and low price SF serves part of the low-income population, especially workers and students. However, there are few studies in the literature considering the factors that lead students to seek this service. Thus, this study aimed to characterize consumption practices and perceptions about street food among students of a public university in Brazil. The research was an exploratory, quantitative study, with 364 college students from a public institution. Through a structured self-administered questionnaire, composed of 21 questions, in three dimensions: Identification; Habits and food practices; and Perception of food practices and the SF. Data were treated by descriptive analysis, bivariate, and multinomial logistic regression (p< 0.05). In the sample, predominant were women (59.3%), aged 18 to 22 years, income from two to four minimum wages (56.0%), undergraduate students (87.4%), from the health (32.1%) and exact areas (30.2%), who lived with their families (78.8%). As for eating habits, most consumed SF weekly (38.2%), especially at kiosks and street vendors, with a preference for snacks. The factors that influenced consumption the most were taste (70.1%), price (69.5%), hygiene (67.0%), quality (66.5%), and convenience (54.9%). On the other hand, high concern (71.7%) was observed for SF safety, and a lower relevance for health and nutrition. Socioeconomic variables such as gender, course and income, showed significant associations with the factors involved in consumption. The consumption of the SF was more attracted to benefits such as practicality and comfort, quality, hygiene, price and flavor, which will prevail, in relation to concerns with the use of food and with aspects of health and nutrition.

Brazil is one of the largest meat producers in the world and industrializes from several meat products, which are important sources of protein, vitamins and minerals, however some of these products may contain high levels of sodium and fat, which if consumed in excess can cause problems of health. In view of this, a survey of the nutritional information of meat products was carried out, regarding the sodium content available on brazilian industry websites. A total of 1600 products were evaluated, being listed in 20 groups and classified as high (>1.5 g/100 g), medium (> 0.3 and ≤ 1.5 g/100 g) and low (≤ 0.3 g/100 g) in sodium according to global and national parameters. Jerked beef, charqui and salted product had the highest sodium content of 5.48, 5.21 and 2.58 g/100 g, respectively. The lowest values were found for pâté, quibe, seasoned meat, hamburger, meatballs and breaded which presented values of 0.77, 0.66, 0.65, 0.65, 0.60 to 0.54 g/100 g respectively. As for the sodium content, 283 (17.68%) products were classified as high in sodium, 1244 (77.75%) as medium and 73 (4.56%) as low. As for the claim of reduced sodium meat products, there are still few products, only 35 (2.18%) of the analyzed products had a reduced sodium claim. Given the large number of meat products (90%) being classified as high and medium in sodium content, it is necessary to reformulate meat products and pay greater attention to health agencies, aiming for the industry to produce healthier meat products.

The present study sought to analyze the therapeutic potential of omega-3 in sickle cell diseases with a focus on sickle cell anemia. Sickle cell anemia is among the most prevalent hemoglobinopathies in the world and is therefore a global public health issue. Also known as hemoglobin S disease, sickle cell anemia comes from a genetic modification on chromosome eleven, in which the replacement of the nitrogenous base adenine by thymine results in the replacement of the glutamic amino acid by valine, originating hemoglobin S. This modification is responsible for triggering complications at the systemic level, including: vaso-occlusive crises, hemolysis, chronic anemia, infarcts at the micro and macrovascular levels and chronic inflammatory state. The n-3 is a polyunsaturated fatty acid, with an important anti-inflammatory action well delineated in the literature, its benefits in terms of cardiovascular health and diseases related to inflammation are well highlighted, in this context, it is suggested that n-3 has important therapeutic potential for people with sickle cell disease. Thus, the present study is structured into two chapters, chapter one, the theoretical framework and chapter two, the manuscript with a qualitative systematic review (RSQ) outline, has the general objective: to highlight the therapeutic potential of n-3 and its contribution to the quality of life of people with sickle cell disease. This protocol has been designed in accordance with the preferred reporting item guidelines for systematic review (qualitative and quantitative) and protocol checklist. Registered in the International Prospective Registry of Systematic Assessments under registration ID: CRD42020221207. The search strategy used was PICOS. The search was performed by combining the descriptors, using the terms sickle cell anemia and n-3, which were obtained from the Virtual Health Library, DeCS/MeSH. The databases used were: Scopus, PubMed, ScienceDirect, Web of Science and Virtual Health Library. The assessment of the risk of bias in the primary studies was carried out using the Cochrane Risk of Bias tool for Randomized Controlled Trials and the assessment of the set of the quality of evidence performed using the Grading of Recommendatons Assessment, Development and Evaluaton tool. From the 177 records identified, seven were selected for data collection. The main outcome of this study is based on the contribution of an oral supplementation of n-3 DHA and EPA to improve the quality of life of people with sickle cell disease. For this main outcome, the items analyzed were: less activation of pro-inflammatory substances linoleic acid, nuclear factor KappaB, arachidonic acid, leukocytes and integrins; reduced activities of antioxidant enzymes, glutathione peroxidase, copper and zinc dependent superoxide dismutase, and phosphatidic acid phosphates; higher concentrations of DHA and EPA in erythrocyte membranes; better hemostatic pattern with plasma reduction of prothrombin and D-dimer, reduction of vaso-occlusive crises, reduction of pain episodes, hospitalization and improvement in school attendance, such effects possibly related to reduced hemolysis and prothrombotic activity. Thus, with the improvement of such clinical signs, the reflex for the patient is a significant improvement in their quality of life condition, and the study aims to support the emergence and updating of new public policies for people with sickle cell disease.

Edible oils offer health benefits, such as the provision of bioactive compounds and essential fatty acids, and therefore, different industrial sectors have invested in technologies that protect and preserve these oils and their components, such as microencapsulation. In this context, the present proposal had as general objective to analyze the applications of microencapsulated edible oils in foods in the technological and scientific context. To select the relevant patents on the microencapsulation of oils and their incorporation into foods, the search was carried out in the Espacenet and National Institute of Industrial Property (INPI) databases. As for the search for articles on the use of microencapsulated oils applied to foods for fortification purposes, a search was carried out in ten databases. The data revealed that the first patent document was filed in 1999 and in 2015 there was a significant increase in the number of patents filed, with China ranking first in the development of microencapsulation technologies. Among the patents that mentioned the purpose of microencapsulation, the oxidative stability of the oils was the most cited objective. Both in patents and in scientific articles, the microencapsulation technique most used in the food industry was spray drying, soy lecithin and fish oil were the emulsifier and microencapsulated oil, respectively, most applied in food matrices. The wall materials most used in the patents were modified starch, maltodextrin and gum arabic, while in the articles they were maltodextrin, chitosan, gum arabic, sodium caseinate and whey proteins. Bakery and confectionery products, meat products and dairy products were the food groups most enriched with microencapsulated oils in both patents and articles. The stability studies presented in the articles showed that microencapsulation protects and preserves oils and their bioactive compounds, maintaining the quality and characteristics of foods. In view of the above results, it is concluded that the microencapsulation of edible oils has been expanding over the years and increasing the possibilities of use by the food industry, but, due to the scarcity of studies, the need for future research was identified to evaluate the bioaccessibility, bioavailability and cytotoxicity of these microencapsulated oils added to foods.

Kefir is a fermented beverage developed by inoculating kefir grains into a given fermentative substrate. Brown sugar is known as the most common substrate for the preparation of water kefir. The present study aimed to evaluate the fermentation of kefir grains in different solutions containing brown, demerara, crystal, coconut and sugarcane molasses sugars. The fermentative substrates were developed considering a proportion of 10% of the respective sugar dissolved in water, with inoculation of 10% of kefir grains, to ferment for a period of 48 hours at room temperature. Analyses of pH, acidity, soluble solids, lactic and acetic acids, counts of lactic acid bacteria and yeasts were performed, as well as weighing of grains at 0h, 24h and 48h times. Their counts of lactic acid bacteria and yeasts were the highest at the end of fermentation, of 7.46 and 7.49 log CFU/mL, respectively, indicating probiotic potential. On the other hand, crystal sugar resulted in more discrete fermentation, with the lowest count of lactic acid bacteria (6.87 log CFU/mL in 48h time). In general, the results indicate potential applicability of alternative sources of sugars in the development of kefir beverages with different physicochemical and microbiological characteristics.

There are more than 500 species and 61 genera of stingless bees known worldwide, distributed in tropical America, Africa, Southeast Asia and Australia. Meliponines store food (pollen and nectar) in pots, aiming to ensure the survival of the colony during resource scarcity events. Pollen is the main source of proteins, lipids and vitamins for bees; nectar represents the main source of carbohydrates. The sensory, physical and chemical characteristics of honey and pollen from stingless bees are quite different when compared to that produced by Apis melífera bees. The work is presented in three chapters, organized as follows: Chapter I presents the Literature Review that aims to contextualize aspects related to stingless bees; the honey; the pollen; the physical-chemical characteristics and the microbiological quality of the products; the interaction of bacteria, fungi and yeasts; as well as addresses the MALDI-TOF mass spectrometry method; Chapter II presents the article “Stingless bees and the physical-chemical and microbiological characteristics of honey and pollen: Literature Review” which aims to briefly report some data presented in the Literature Review; and Chapter III presents the article “Diversity of yeasts in samples of honey and pollen from stingless bees in the state of Bahia: Use of the MALDI-TOF technique” which aims to identify, through MALDI-TOF mass spectrometry, the species of yeasts from honey and bee pollen Melipona scutellaris, Nannotrigona testaceicornes and Tetragonisca angustula. The data obtained from the Literature Review show that meliponine honey has a high moisture content ranging from 23 to 37,5%; total acidity 19,9 to 98,43 meq kg-1; and reducing sugars 43 to 75,5%. The pollen has a high moisture content ranging from 37,12 to 53,93%; proteins 19,7 to 37,63%; lipids 2,5 to 10,81%; and fiber from 9,3 to 13,65%. The bacteria most associated with stingless bees are Lactobacillus, Bacillus, Streptomyces, Clostridium, Staphylococcus, Streptococcus, Enterobacter, Ralstonia, Pantoea, Pseudomonas, Fructobacillus, Lysinibacillus and Neisseria. The most common yeasts observed in honey are Metschnikowia, Starmerella, Zygosaccharomyces, Candida, Debaryomyces, Dekkera, Kloeckera and Pichia. And the fungal filaments Aspergillus, Penicillium and Talaromyces. In pollen, the presence of bacteria such as Lactobacillus, Bifidobacterium and Bacillus can be observed; yeasts such as Starmerella and Zigosaccharomyces osmophilus, and the fungi Penicillium and Talaromyces. The article presented in Chapter III identifies nine yeast species: Candida maltosa, Candida norvegica, Kazachstania telluris, Schizosaccharomyces pombe, Candida shehatae var. insectosa, Candida guilliermondii, Brettanomyces bruxelensis, Kazachstania exigua, Candida lactis-condensi associated with honey and bee pollen Melipona scutellaris, Nannotrigona testaceicornes and Tetragonisca angustula. The development of new research on the physicochemical characteristics of honey and pollen from stingless bees can contribute to the construction of specific legislation that defines the identity and quality standards of these products; the identification of new species contributes to the knowledge of new species associated with products, as well as for biotechnological application

Chocolate is a food worldwide appreciated by consumers, due to its unique flavor and beneficial health properties. These pro-health properties are caused by the presence of phenolic compounds in cocoa beans, which during processing are reduced. The fermentation stage is mainly responsible for the loss of phenolics, as it is directly related to the formation of flavor precursors. However, the sub-fermented cocoa beans have a higher concentration of phenolic compounds and some precursors already formed. Therefore, the objective of this work was to investigate the effect of adding sub-fermented cocoa mass (SCM) on the sensory characteristics and volatile profile during the processing. The 48-hour fermentation process for obtaining sub-fermented cocoa beans and 144 hours for completely fermented cocoa beans showed to be adequate. The cut test and fermentation index proved the quality of the obtained cocoa beans. In general, the chocolate samples that contained the highest concentration of SCM had lower scores for the flavor attribute, due to bitterness and astringency. The greatest positive acceptance was observed in samples with proportions of 80 % and 65 % of completely fermented cocoa mass (CFM). A total of sixty different compounds - esters (14), alcohols (8), pyrazines (8), ketones (7), furans, furones, pyranones and pyranones (6), acids (5), aldehydes (4), pyrroles (3), terpenic alcohols (3) and others (2) - were identified by HS-SPME-GC-MS. The PCA analyzes showed that the profile of volatile compounds was influenced by the fermentation process, reflecting satisfactorily on the quality of the chocolate.

The growing industrialization has caused changes in the environment, especially water resources, which has shown high concentrations of chemical compounds, coming from urban, agricultural and industrial activities, through the production of waste water. Currently, there are several types of industrial effluents, based on the numerous types of environmental contaminants and industries. Among these effluents, there is the water produced (AP), generated from the extraction of oil, it comes from the drilled well, therefore it has a complex composition containing organic and inorganic chemical compounds. Its production increases as the production of oil declines. oil and gas, therefore, for the extraction of crude oil it is necessary to increase the amount of water introduced. Among the treatments used to treat PA, the use of microalgae makes it possible to reduce environmental impacts, due to the bioremediation profile, in addition to producing biomolecules of commercial interest. The Chlorella genus has great biotechnological potential due to its metabolic profile, which is capable of producing large amounts of proteins, carotenoids (astaxanthin, lutein, β-carotene, violaxanthin and zeaxanthin), vitamins, minerals, antioxidants, polysaccharides, peptides and fatty acids . It is considered a promising source for the production of biofuels, known as the third generation. In this context, the objective of this study was to produce and characterize the Chlorella vulgaris biomass cultivated with daily supplementation of produced water (AP), aiming beyond the well-known bioremediation character of the microalgal species, to verify the production of biomolecules of commercial interest. Cultures were carried out in Erlenmeyer-type photobioreactors containing 1.5 L of BG11 medium, submitted to AP (daily supplementation with 50 mL of non-autoclaved water) and AD (daily supplementation with 50 mL of distilled water) treatment for 26 d. Biomass production was 4.87; 1.69 and 1.95 gL-1 in the control treatment, AP and AD, respectively. The values of µ specific and productivity for the Control, AD and AP, were respectively (0.24; 0.34 and 0.25 d- 1) and (0.03; 0.04 and 0.01 gL-1d-1). The biomass of the AP treatment had a higher carbohydrate content (40.19%), compared to the control (17.00%) and AD (22.50%). The values of chlorophyll a and b for AP ranged from 0.65 to 0.42μg / mL-1 and carotenoids 2.4 μg / mL-1, showing a significant difference (p <0.05) when compared to the Control (1.20 ( chlorophyll a), 0.80 (chlorophyll b) and 3.40 μg / mL-1 carotenoids), and AD (0.30 chlorophyll a; 0.20 chlorophyll b and 0.90 μg / mL-1 carotenoids). of AD lipids (24.08%) showed a significant difference (p <0.05) compared to AP (21.53%) and control (21.37%). The production of bioethanol in AP (18.22mL / 100g of biomass) was higher when compared to AD (10.20 mL / 100g of biomass) and to the control (7.70 mL / 100g of biomass). The fatty acid profile of AP was mostly composed of monounsaturated (48.52%), while AD (49.71%) and control (50.23%) saturated. AP showed a higher content of palmitoleic acid (5.42 mg^.g-1); γ-linolenic (3.02mg^.g-1) and linolelaidic (1.94 mg^.g-1). As for the biodiesel properties, AP presented cetane number (49.22%) and iodine value (101.32g iodine / 100g) according to the norms. The levels of saponification 211.97 compared to 1st generation biofuels, only the plugging point, was slightly higher (22.48 ° C) than recommended by the legislation. In addition, a high removal efficiency of heavy metals such as Copper (Cu), Manganese (Mn), Molybdenum (Mo), Zinc (Zn) and Iron (Fe) which obtained removal efficiency of 70.00%, 76.89 %, 97.82%, 96.55% and 90.74% respectively, and 48.59% total hydrocarbon removal (HTP).Therefore, the microalgae Chlorella vulgaris is a promising alternative for bioremediation of chemical compounds in the water produced, generating biomass that can be used as a substrate for the production of biofuels, as shown in the AP treatment using wastewater from the oil industry.

Salmonella spp. it is one of the most widespread pathogens in nature, with man and animals being its main natural reservoirs, besides being considered as one of the main agents involved in food outbreaks worldwide. The incidence of this bacterium motivated by contaminated food shows that, today, despite the technological advances observed, this problem still occurs worldwide. Cattle are one of the main responsible for the dissemination of this pathogenic agent as well as the entire productive chain that involves the production and processing of its products. Certainly, milk and dairy products are among the main foods correlated with cases of foodborne diseases both in Brazil and in several other countries. Depending on the Salmonella serotype involved in the food outbreak, it can cause two main forms of the disease, such as salmonellosis and enteric fever. Both causing gastrointestinal disturbances with enteric fever being the most serious form of the infection. However, the occurrence of these diseases is still quite underreported, especially at the national level. The objective of this work was to prepare a study on the occurrence of Salmonella at the state, national and international levels. In addition to conducting microbiological analysis for Salmonella ssp. in 302 samples of milk and its derivatives sent to the Laboratory of Inspection and Technology of Milk and Derivatives of the Federal University of Bahia between the period of March 2019 to March 2020. These products come from several municipalities in the State of Bahia, Brazil. The ISO 6579: 2002 methodology applied to microbiological research on Salmonella spp. did not detect the presence of this pathogen in any of the samples analyzed in the study. Although, the study did not reveal the presence of Salmonella spp. in none of the dairy products analyzed in Bahia, the risk of ingesting these products should be considered, given the severity of the diseases caused by the bacteria in question. Some factors such as wide distribution of Salmonella spp. among animals, permanence in the environment and in food, as well as the existence of asymptomatic carriers in both animals and man, contribute for this microorganism to assume a role of great relevance in world public health, therefore, permanent control programs must be adopted.

The present work aimed to evaluate the use of flour from the outer leaf of cabbage (CF)
and biomass of Spirulina sp. (BS) to reduce food waste and improve the functional
properties of cookies. Five formulations were produced, one control (CC) and the others
enriched with 0.5% of BS and RR in different percentages in relation to the weight of
wheat flour, being 5% (CBR5), 10% (CBR10), 15% (CBR15) and 20% (CBR20). The
physicochemical analyses, color, total carotenoids, antioxidant and mineral activity of
RR, BS and enriched cookies were investigated. The incorporation of raw materials in
enriched cookies, when compared to CC, promoted a significant increase in the
following indicators: humidity (7.00 to 9.08%), proteins (5.42 to 6.35%), ash (1.81 to
2.45%), fiber (0.94 to 3.63%), carot total pre-cooking (6.74 to 12.20 μg.g-1) and postcooking
(5.29 to 12.36 μg.g-1), pre-cooking antioxidant activity (5.29 to 12.36 μg.g-1),
pre-cooking antioxidant activity (5.29 to 12.36 μg.g-1), pre-cooking antioxidant activity
(1841.00 to 8003.25 μM DPPH Trolox.g-¹ and 164.00 to 4034.67 μM ABTS Trolox.g-¹)
and ABTS powders -coction (6618.00 to 11769.00 μM DPPH Trolox.g-¹ and 417.33 to
6592.00 μM Trolox.g-¹ ABTS); and minerals such as Magnesium (5.33 to 7.77
mg.100g-1) and Calcium (4.64 to 11.67 mg.100g-1). The increase in BS and RF, in
their different proportions, resulted in an improvement in the nutritional contribution of
cookies, especially at the highest concentrations of RF. It is concluded that FR and BS,
which associates the use of vegetable raw material rich in fibers and microalgae
biomass, a source of protein, can be incorporated into products such as cookies. This
strategy, in addition to reducing food waste, contributes to improving the nutritional
profile and bioactive compounds.

Xanthan gum is a microbial exopolysaccharide that has wide industrial application due to desirable properties such as high viscosity, water solubility, emulsion stabilization and gel formation. In recent years, studies have sought to evaluate the production of xanthan gum from the use of different agro-industrial residues, in order to reduce costs and add value to the products. Thus, this work aimed to evaluate the production of xanthan gum in wastewater from the petrochemical industry supplemented with cassava processing waste, as well as to characterize the biopolymers obtained. Initially, the physicochemical and metal composition of wastewater from the petrochemical industry (produced water) and the proximate composition (moisture, protein, lipids, carbohydrates and ash) of the cassava processing waste were evaluated. The production was carried out in a shaker at 180 rpm, 30 °C, during 72-96h of fermentation, with 50 mL of produced water and cassava residue (2% m/v) being incorporated into the fermentation medium. The gums obtained were characterized for rheology (apparent viscosity), emulsification index, infrared spectroscopy (FTIR) and thermal stability (TGA/dTGA). The maximum production was obtained in 72 hours of fermentation (6.80 g L^-1), the results show that there was no significant difference between the evaluated times (p ≤ 0.05). The viscosities obtained for the gums were 11.07 and 10.11 mPa⋅s, (72 and 96h respectively) at 25°C and 25s^-1 and as the shear rate increased (1000s^-1), the values of viscosity reduced (2.44 and 2.30 mPa⋅s for 72 and 96h respectively), confirming its pseudoplastic characteristic. The emulsification index for the gums of both times was equal to or greater than 50%, being considered a good emulsifying agent. The FTIR results showed that the gums obtained at different times of fermentation showed a similar spectral behavior. The samples showed four thermal events characteristic of xanthan gum and good thermal stability when compared to commercial gum. Given this, the results show the possibility of producing xanathan gum, amid produced water and cassava residue.

The health and well-being of the human being has been the focus of much research in the food area, due to the population's tendency to search for healthier foods and products. Chocolate, as well as products derived from cocoa (Theobroma cacao L.) processing, are widely consumed and appreciated in many countries and cultures due to their hedonic value and the presence of functional constituents with beneficial effects on human health, such as the various bioactive compounds among them the polyphenols that are widely studied and other groups of bioactives, still little explored such as amines. Amines are organic bases of low molecular weight that have biological activity and can be found naturally in foods, formed from the decarboxylase action of micro-organisms during processing, especially in the steps where there is fermentation, in storage as a product of microbiological contamination or during digestion by the intestinal microbiota. Considering the possible changes in the levels of amines in cocoa beans during fermentation, the need to produce high quality chocolates, and the scarce studies on bioaccessibility of amines in chocolate, the objective of this study was to investigate the influence of under-fermented – UF (48h) cocoa (0-65%) on bioactive amines in chocolate and their in vitro bioaccessibility. The same eight amines were found in two groups regarding total contests [A-0 & 20% UF (34 mg/kg) and B-35 to 65% UF (17 mg/kg)]. Low levels of amines were present in the oral phase, representing free amines. Gastric digestion was effective in releasing tyramine, serotonin and agmatine (A), 24 spermidine (A) and phenylethylamine from conjugates. Intestinal digestion was efficient in releasing putrescine, cadaverine, histamine and spermidine (B). Tyramine and phenylethylamine showed highest bioaccessibility, which was not affected by the addition of UF cocoa. Agmatine and serotonin had lowest bioaccessibility, and were present only in A. By adding different proportions of UF cocoa during chocolate production, the levels and bioaccessibility of amines can be modulated as well as their binding to conjugates.

Packaging is currently produced from petroleum-derived polymeric materials and is not recyclable, ie, low biodegradability, which has led to environmental problems. With this, the need to develop biodegradable packaging and the concern for the correct conservation of food with safety and quality has grown. Sodium alginate is a biopolymer produced by plant and microbial organisms used in the food industry as an emulsifier, chelator and to form films. Buriti oil from the pulp of the fruit (Mauritia flexuosa), found in the Amazon and Cerrado, has antioxidant, plasticizer, photoprotective and antimicrobial properties, which associated with alginate can enhance the active film effect. In the first chapter, a bibliographical review addressing the aspects that involve the films and their properties. In chapter two, the objective was to develop and characterize sodium alginate films incorporated into buriti oil for hamburger conservation in storage, replacing traditional packaging. The films were produced using the “casting” technique with a filmogenic solution of sodium alginate and concentrations of 0; 0.5; 1.0; 1.5% of buriti oil. Films were characterized by thickness, mechanical, thermal and toxicity properties. The 0.5% film had properties closer to those desirable in the industry. For a second study, hamburgers were produced in the laboratory and stored under refrigeration (4 °C) in three treatments, A: Without film; B: Alginate film; C: Film with 0.5% buriti oil at times 0, 3, 6 and 9 days. The variables analyzed were chemical composition, water retention capacity, pH, color, texture, iron content and microbiological analyzes that demonstrated a reduction and/or maintenance of pH, reduction of water loss in storage and cooking, color maintenance , texture and decreased microbiological count compared to the control. The development of sodium alginate films incorporated into buriti oil for hamburger preservation proved to be promising for the food industry.

Worldwide, there is a growing need to seek alternative sources of food in addition to those traditionally used. This demand has led to considerable interest in edible insects, which are already part of the cultures and diets of many countries, in addition to representing an excellent sustainable source of essential nutrients. The consumption of insects as food is practiced in several regions, and in Brazil more than 130 species of edible insects belonging to nine orders have already been registered, among which are the Hymenoptera and Coleoptera. Of this order, the highlights are Atta sexdens (ant) and Pachymerus nucleorum (coconut larva). Given the above, the objective of this work was to characterize two species of edible insects (Atta sexdens and Pachymerus nucleorum) traditionally consumed in Brazil, in order to know their nutritional potentials for insertion as an alternative food in the human diet. For this, the insects were evaluated on a wet basis (in natura), as well as through the preparation of whole and defatted flours. Physical-chemical analyzes (moisture, proteins, lipids, ash, crude fiber, water activity and fatty acid profile), antioxidants (phenolic compounds, flavonoids and DPPH) and microbiological (Coliforms at 35 ° C and 45 ° C, Molds and Yeast, Mesophiles, Salmonella sp. and Escherichia coli). The results showed that proteins (39.01% and 26.14%) and lipids (28.20% and 52.19%) were the major components, followed by fibers (23.57% and 14.51%) for A. sexdens and P. nucleorum respectively. In addition, the insects showed high percentages of unsaturated fatty acids (A. sexdens - 76.12% and P. nucleorum - 47.23%), with emphasis on the essential fatty acid C18: 2n-6 (A. sexdens - 61, 46% and P. nucleorum - 7.19%), which was higher than that of beef in both species. P. nucleorum larvae had a high content of phenolic compounds (836.39 mg GAE / 100 g) and antioxidant activity (44.33%), with values higher than those of traditional fruits. The effects show that the species analyzed can be considered viable as an alternative source of food, as they have potential nutritional value, and should therefore be exploited as a natural and renewable resource for human consumption.

It is estimated that by 2040 synthetic polymers will disappear from different production chains due to the irreversible damage of the disposal to the environment. As a contribution to this new perspective, the use of biopolymers is increasingly promoted, associated with the development of active packaging that reduce the development of microorganisms and chemical reactions of the packaged product. Therefore, the aim of this study was to develop by casting, active films of the poly (butylene adipate co-terephthalate) (PBAT) and different concentrations of bixin and citric acid. Eleven active films were developed by a Central Composite Rotational Delineation (CCCD) and characterized in terms of the dependent variables: physical, chemical and mechanical properties, in addition to barrier and antioxidant and antimicrobial efficacy. The films showed homogeneity, thermal stability greater than 200 ° C, and reduced water vapor permeability by up to 10 times when compared to the PBAT control film (8.589 ± 0.689 g.mm / Kpahm2). All films containing the additives showed a representative decrease in tensile strength and elongation at break. Formulation 8 with intermediate concentrations of bixin (0.30%) and maximum citric acid (1.19%) inhibited the development of pathogenic bacteria Salmonella, Bacillus cereus, Staphylococcus aureus and mainly Listeria monocytogenes (P <0.05) and presented the highest percentage of free radical scavenging (DPPH). The films presented colors with different intensities depending on the concentration of bixin, some of which can be used as packaging for certain food matrices subject to oxidation and sensitive to the development of pathogenic microorganisms. The mechanical and color parameters, in addition to water vapor permeability and antioxidant action, underwent significant changes in at least one of the additives incorporated in the PBAT matrix. These results support the applicability of bixin and citric acid in PBAT films with potential for use as packaging materials, contributing to food safety and environmental sustainability.

The demand for health-promoting foods has grown in many parts of the world, and a large body of evidence supports food intake of phenolic compounds, particularly flavonoids that can be widely found in cocoa beans, the main raw material for chocolate, which can contribute to the prevention of chronic diseases. The objective of this study was to verify the influence of the addition of subfermented cocoa bean nibs in relation to the content of bioactive compounds and antioxidant properties in the chocolates produced. Subfermented and fermented cocoa beans, nibs and chocolates were evaluated for their physical-chemical composition, by analyzing moisture, ash, proteins and lipids, cut test, fermentation index, phenolic compounds, flavonoids, anthocyanins, identification and quantification of phenolic compounds, methylxanthines and antioxidant activity. The determinations were made in triplicate and the tests used were the T Test and the Tukey Test (P <0.05), the results being submitted to Analysis of Variance (ANOVA). The results showed that the physical-chemical composition was different between cocoa beans and chocolates. A variation of bioactive compounds was observed, with higher concentrations found in assays with higher proportions of subfermented almonds. The quantification of bioactive compounds identified theobromine as the main component and the methods of antioxidant activities correlated perfectly with the results of monomeric bioactive compounds. For this reason, this study proved that the use of subfermented cocoa beans in the production of chocolates favored the increase in bioactive compounds, enabling the increase in the functional potential of the chocolates produced.

Obesity is a complex disorder associated with adverse health consequences, including dyslipidemia, high blood pressure, type 2 diabetes, and non-alcoholic liver steatosis. As this disease is increasing, more and more alternative treatments such as herbal medicines are being sought, due to the low cost and easy access, mainly through the consumption of teas. The objective of this study was to evaluate the effect of a green tea (Camellia sinensis) infusion regular consumption on metabolic changes in mice and the use of a high-fat diet. The C57 / BL6 mice were segregated into four groups: control diet plus autoclaved water or green tea and high-fat diet plus autoclaved water or green tea for 16 weeks. Weight and waist circumference were measured every two weeks and blood glucose was measured every four weeks of experience. Oral glucose and insulin tolerance tests were performed in the last week. In the sixteenth week, after the animal was euthanized, the adipose tissue was dissected and weighed. The consumption of green tea in mice fed a high-fat diet promoted a weight reduction in the sixth and sixteenth weeks (p <0.01), a significant reduction in waist circumference in the fourth week (p <0.05) and continuously from the eighth week (p <0.05; p <0.01). The infusion of green tea reduced the deposition of adipose tissue in all analyzed compartments (p <0.001), including brown adipose tissue (p <0.01). Fasting blood glucose showed a significant reduction only in the sixteenth week (p <0.05) and the peak of blood glucose in the 15-minute time of the oral glucose tolerance test (p <0.01) showed a significant reduction for the high-fat group that consumed green tea. In conclusion, green tea promoted a reduction in weight and waist circumference, as well as the deposition of adipose tissue in all compartments analyzed in C57/BL6 mice submitted to the consumption of a high-fat diet

Clearness is one of the qualities most appreciated and required by the white wine consumer. The clarity and stability can be used through clarification, by the action of clarifying agents. Clarification consists of adding substances that induce flocculation and sedimentation in cloudy or colloidal instability wines, ensuring long-term clarity and preventing deposits during storage. However, this operation alters the composition of the wine, since removing substances phenolic, also influencing color characteristics, in addition to intervening in the aromatic profile of wine. A variety of protein clarifying agents of animal origin have been used worldwide to make white wines, however, with the advent of bovine spongiform encephalopathy in the 1980s and the allergenic nature of certain proteins, considerable interest has emerged in the replacement of these animal proteins and the alternative use of clarifying agents. In this sense, this study tested clarifying agents of animal, synthetic and mineral origins, relationships in different stages of winemaking, in order to evaluate their effects on the physical-chemical composition, the content of phenolic compounds, the antioxidant potential and the profile sensory effect of the white wine of the cultivar 'Chenin Blanc', with the intention of optimizing a clarification operation for the wine industry, by choosing the agents and the steps that should be due, more appropriate to the final product, as well as, evaluating the effectiveness of alternative agents to those of animal origin..Five treatments were tested: a control (without the use of clarifiers), T₁ - with the use of bentonite in debourbage (0.3 g L^-1) and in stabilization (0.4 g L^-1), T₂ - with bentonite in the stabilization (0.7 g L^-1), T₃ - with PVPP (0.05 g L^-1) and bentonite (0.1 g L^-1) in alcoholic fermentation (AF) and bentonite (0.6 g L^{- 1}) in stabilization and T₄ - with gelatin (2 mL L^-¹) and bentonite (0.1 g L^-1) in AF and bentonite (0.6 g L^-1) in stabilization. Physical analyzes, instrumental color analyzes, phenolic compounds by HPLC, antioxidant potential (DPPH, ABTS and FRAP), sensory profile (CATA) and acceptance test were performed. It was evident that the use of clarifying agents does not express a negative effect on the phenolic composition of wines, the antioxidant potential and sensory quality. The use of bentonite in the elimination and stabilization (T₁) of wines, expresses the greater preservation of the phenolic compounds present, especially the phenolic acids, flavonols and some flavan-3-ols such as (+) - catechin and procyanidin B1, responsible for the highest antioxidant potential.

Lead (Pb) is a heavy metal ubiquitous in the environment, with toxic characteristics to the environment and to the human health. Maragogipinho is a community located in the region of the Reconcavo Baiano which has the local economy based on the production of ceramic pieces. During the production of the ceramic utensils, the artisans process the Pb without any type of control and protection, contaminating itself and the environment. Thus, the objectives of this work were: (i) to measure the levels of Pb present in soil and in vegetables cultivated in this region; (ii) evaluate the transfer of Pb present in the soil to the vegetables and (iii) carry out a risk assessment based on the consumption of vegetables potentially contaminated by this toxic metal. The measurement of Pb contents in soil and vegetable samples were carried out using graphite furnace atomic absorption spectrometry (GFAAS), after acid mineralization in a microwave oven. Food frequency questionnaires were used to estimate the daily intake of the evaluated vegetables, and the anthropometric measurements of the study population were measured. The evaluated vegetables were manioc, papaya, banana, and coriander. From the data referring to the intake of selected vegetables, Pb content in the vegetables and data collected directly from the population, a risk non-carcinogenic assessment was performed using target hazard quotient (THQ) methodology. The median Pb concentrations in soil samples were 14.7 mg.kg-1 (3,7-66,5) for surface soil with 3cm-depth and 13.4 mg.kg-1 (0, 5-106.1) for 20-cm-depth soil. Pb levels in papaya and banana samples were below the limit of detection (LD). The median (range) of Pb in cassava and coriander samples were 0.06 mg.kg-1 (0.02-0.29) and 0.22 mg.kg-1 (0.06-3.02), respectively. The transfer factor was calculated to evaluate the mobility of Pb and presented a value of 0.05 for the cassava samples and 0.16 for the coriander samples, indicating that the leafy accumulates more lead than the roots. According to the daily intake of the evaluated vegetables, the average intake of the studied population is about 43 g (7-450) of cassava, 65 g (6.5-501.4) of banana, 11 g (20-85) of papaya. THQs calculated for the cassava samples were 0.0025 for the adult population and 0.0033 for the children considering the data collected directly from the population and 0.0010 considering a scenario frequently used by the regulatory agencies, however, all present an insignificant risk. Despite the use of Pb by the artisans and environmental contamination reported in the community, median concentrations of Pb were below the maximum limits allowed by regulatory agencies, so the risk arising from the ingestion of vegetables cultivated in the Maragogipinho community is considered insignificant. Therefore, it is possible to conclude that the consumption of vegetables cultivated in this community does not seem to represent a food insecurity.

In this work the identification of the endophytic fungus Pseudofusicoccum sp. isolated plant Manilkara salzmannii. Subsequently it was evaluated the Production and structural identification of secondary metabolite of fungus (pigment).

Unsafe food in informal commerce is a public health concern in Brazil and in other countries, and is also a problem in the street food trade. Thus, the objective of this study was to characterize this sector, aiming at the promotion of food safety and the adequacy of the vendors to the regulatory requirements, in the surroundings of a public institution of higher education, in Salvador-BA. Prior to the data collection, local observation and mapping of the trade were performed. Subsequently, data were collected, along with 79 vendors, installed on two campi, by the application of semi-structured questionnaires, addressing dimensions related to sellers, work, sale conditions and food hygiene. Most of the interviewees were women (63.29%), ages between 31 and 50, whose main reason for work was unemployment (82.28%). Among the sellers, 75.95% had no municipal license or training in Good Manufacturing Practices. The workday recorded an average of 8.58 hours. The most commercialized products included: salty pastries (45,57%), industrialized drinks (45,57%) and natural juices (43,04%). It was verified that 84.81% of the participants worked in fixed points. Regarding the infrastructure, 68.35% had drinking water, 87.34% of garbage collection and 18.99% electricity - however, only 39.80% had water for exclusive use with food. Nonconformities were identified regarding the personal hygiene of vendors, including: simultaneous handling of cash and food, non-use of gloves, hair protection and hand hygiene. In the case of perishable foods, 62.02% were kept at room temperature. The results evidenced sanitary inadequacies, signaling risks to food safety and the need for public action, by the institution and regulatory agencies to protect consumers' health.

Existe uma preocupação crescente da população com relação à saúde e bem estar, aumentando então o consumo de alimentos funcionais. O mercado de achocolatados também acompanha a tendência do mercado alimentício. Nesse contexto, desenvolver um achocolatado em pó com adição da microalga Spirulina platensis sp. LEB-18 é uma opção inovadora. Desta forma, a junção do pó de cacau e da Spirulina sp. LEB-18 pode favorecer a formulação de uma bebida com alegação de propriedade funcional. Utilizou-se da secagem por atomização, microencapsulando a biomassa de Spirulina sp. LEB-18 e incorporando-a no pó de cacau. A Spirulina sp. LEB-18 foi microencapsulada com maltodextrina e lecitina de soja, e três formulações de achocolatado em pó com diferentes concentrações da Spirulina sp. LEB-18 microencapsulada (FControle: 0%; F1: 5%; F2: 8,75%) foram desenvolvidas. A caracterização da Spirulina sp. LEB-18, do microencapsulado e das formulações foram realizadas por análises químicas, físicas, físico-químicas e aceitação sensorial. A Spirulina sp. LEB-18 microencapsulada apresentou um aumento no teor proteico, mantendo a umidade em torno de 4% e reduzindo os teores de lipídeos totais. Não foi observada diferença significativa para carboidratos e cinzas dos achocolatados. Quanto à caracterização física, todas as amostras analisadas apresentaram boa estabilidade de suspensão devido à repulsão das partículas e baixa higroscopicidade (<10%). Em relação às análises químicas, houve um incremento dos compostos fenólicos aumentando 31 e 39% nas formulações de achocolatado com adição da Spirulina sp. LEB-18 microencapsulada. O conteúdo de DPPH apresentou variações de 0,488 a 0,909 µg·mL^-1 para a F1 e Spirulina sp. LEB-18. Sensorialmente, os consumidores estão começando a aceitar a incorporação de componentes na elaboração de novos produtos funcionais. A principal desvantagem da Spirulina sp. LEB-18 como alimento é que ela tem odor e sabor que desagradam os consumidores, porém, os resultados mostraram que a biomassa de Spirulina LEB-18 microencapsulada incorporada ao cacau em pó pode mascarar estes atributos, com a vantagem adicional de potencializar a qualidade nutricional e funcional do achocolatado, podendo ser consumido pelo publico que  procura por novos alimentos com alegação de propriedades funcionais.

The fruits of umbu (Spondias tuberosa Arr Cam.) are marketed in the "in natura" way in open markets, markets, city streets and roads, but it has the characteristic of being very perishable. The production of products from fruit their best use, such as jellies formulation. However, generally this type of product are considered poor in nutritional terms, since basically they are constituted of sugars. On the other hand, the addition and / or supplementation of other ingredients may better this aspect. In this context, considering the existence of few studies related to the post-harvest use of the umbu fruits, the present study determined the physicochemical characteristics, color parameters, centesimal composition and commercial acceptability test of an umbu jelly added with different concentrations of Spirulina LEB-18. The formulations show significant amounts of protein 4.55 ± 0.84%; 5.45 ± 0.19% and 8.53 ± 0.44%, and ashes 0.58 ± 0.06%; 0.65 ± 0.06% and 0.75 ± 0.01%, compared to the control. In addition, the microbiological analyzes of umbu jellies with and without Spirulina were all absent from total coliforms (NMP.g-1), molds, yeasts and for S. aureus. Regarding the purchase of the standard jelly and with Spirulina, a reasonable result was found by the judges, corresponding to "would buy frequently" and "would buy infrequently". However, the results observed in the present study suggest that the product developed consists of formulations with a higher protein level compared to the ones on the market, and green in color, characteristic of umbu fruit.

Avocados (Persea americana Mill) is a byproduct of fruit processing. This lump is a potential alternative source of starch. Starch is widely used as a functional ingredient in food systems, and is usually combined with additives such as salt, sugars, acids and fats, among others in product formulations. The objectives of the present study were to perform the physico-chemical and morphological characterization of the starch extracted from the avocado core and technological property from the evaluation of the consistency of the gels in the presence of additives. The extraction yield was 10.67% starch with a final moisture of 15.36%. The amylose content was higher than that of other cereal and tuber starches. The x-ray diffraction patterns confirmed the presence of type B crystallinity, typical of fruits and tubers, with a degree of crystallinity of 56.09%. The swelling power increased for all samples according to the elevation of temperature (above 70 ° C). The use of avocado starch was limited in foods subject to storage under freezing due to their high syneresis rate of 51.03%. Viscoamilography showed that the maximum viscosity was higher than that reported for conventional maize starch, besides presenting as stable starch at high temperatures. The analysis of TPA showed that avocado starch gels added with different additives and concentrations varied significantly (p <0.05) from the control sample, especially in the hardness and gum profiles. The properties of the starch of the avocado fruit indicate a wide application potential and can be used directly in the food, cosmetics, pharmaceutical or thermoplastic industries for the preparation of materials for which the biodegradable character is desirable.

Several non-conventional extraction techniques are investigated in order to reach the best possible yield for recovering phenolic compounds present in fruits and vegetables wastes. The main of this research was to evaluate the impact of different temperatures (25, 40, 50 60°C) and time of exposing to ultrasound-assisted (0, 10, 20, 30 minutes) for the extracts obtained from grape peels (var. Syrah), using ethanol as solvent. Were quantified by the total phenol, flavonoids and antioxidant activity. Analyzes for an evaluation of antimicrobial and antifungal activity were also performed. The extracts exposed to ultrasound-assisted for 20 minutes in all temperatures tested were the one that showed the higher antioxidant activity with CE₅₀ values between ,21 e 0,24 mg.mL^-1, highlighting the extract obtained by the temperature of 60°C, which was the responsible for the higher flavonoids content (0,40±0,04). However, of all samples submitted to antimicrobial activity test, the extract exposed to ultrasound-assisted for 20 minutes and 40°C was the only one that inhibited the growth of bacteria’s Staphylococcus aureus and Escherichia coli along all the concentration used. In general, it was verified the influence of the variables temperatures and time to ultrasound-assisted applied to the extraction of bioactive compounds, as well as to improve the antioxidant activity from the extracts obtained.

Seafood is considered a food of great nutritional value present in the diet due to its high protein quality. However, the consumption of this important protein source is still low in the Brazilian population and the government has sought alternatives to change this reality. In this sense, the development and introduction of fish-based preparations in school meals have been indicated as a strategic solution to insert this food in the population's diet. Thus, this study aimed to evaluate the nutritional contribution of shellfish-based preparations from the biodiversity of All Saints Bay - chumbinho (Anomalocardia brasiliana), mangrove oyster (Crassostrea rhizophorae), blue crab (Callinectes sapidus) and crown sururu (Brachidontes exustus), for inclusion in school feeding. The native species came from the region of São Francisco do Conde, Bahia. The study comprised two steps. In the first one, the nutritional composition and fatty acid profile of the selected shellfish were specifically evaluated. Blue crab showed the highest moisture content (77.40 g.100g-1) and protein (18.71 g.100g-1). All shellfish were classified as low fat, with the crown sururu and the oyster having the highest content (both with 2.78 g.100g-1). High nutritional quality of lipids was observed, with a predominance of unsaturated fatty acids, especially in the mangrove oyster (48.00%). The fatty acids with the highest concentrations were: among the saturated, the palmitic (472.17 mg.100g-1), for mangrove oyster; among the monounsaturated oleic (176.40 mg.100g-1) for the pellet; and among the polyunsaturated eicosapentaenoic and docosaexaenoic (216.55 mg.100g-1 and 265.32 mg.100g-1, respectively) for the crown sururu. Among the minerals, there is the contribution in iron and zinc. In the second stage, preparations of rice, stew and frying pans were developed, also evaluating the nutritional composition and fatty acid profile. The highest protein preparations were shellfish rice (21.72 g.100g-1), crab stew (20.57g.100g-1) and crab skillet (20.89 g.100g-1). As for lipids, the formulations of sururu stew and oyster frying pan showed the highest concentrations, with 12.14 mg.100g-1 and 14.80 mg.100g-1, respectively. All the preparations presented high nutritional quality of lipids, with predominance of unsaturated fatty acids, being registered among the highest concentrations: oleic acid: in sururu stew (1929.66 mg.100g-1) and in chumbinho frying pan (3294, 99 mg.100g-1); arachidonic acid: in shellfish rice (170.14 mg.100g-1) and sururu frying pan (92.05 mg.100g-1); eicosapentaenoic acid: in oyster stew (616.76 mg.100g-1) and crab skillet (202.13 mg.100g-1); and docosahexaenoic acid: in rice, stew and frying pan sururu, with 27.42 mg.100g-1, 112.66 mg.100g-1 and 109.32 mg.100g-1, respectively. Among the minerals, there is the contribution in calcium, magnesium, phosphorus, iron and zinc. The study showed that the preparation of seafood preparations has potential for inclusion in school meals, contributing to the consumption of locally produced seafood and to the development of eating habits.

Beef is considered a great resource in high biologic valuable proteins, complex B vitamins vitamin A and important minerals. The meat tissue traits evaluation involves a range of parameters, and the muscle to meat conversion depends of several factors, and these aspects must work together in order to maintain meat quality to human consume. Animal genetic profile is an important aspect related to carcass traits, and the crossbreeding among steers from different genotypes, as zebu and taurine breeds, can improve meat quality traits, as tenderness. The aim of this study was to evaluate physical-chemical and sensory traits of beef from different genetic groups. Eighteen steers were pooled into three genetic groups: Nellore (Nel), ½Nellore ½Angus (NA) and ½Senepol ¼Nelore ¼Angus (Three cross). After slaughtering, processing and carcass cooling, Longissimus lumborum cuts were collected and submitted to physicochemical and sensory analysis. The results demonstrated that, despite the significant weight differences among the groups Nel (615.7 kg) NA (531.7 kg) e Three cross (473.3 kg), it was not observed effects on their finishing scores. In general, crossbreds had lower subcutaneous fat (SFT) deposition and higher loin eye area (LEA) compared to zebu group, being thus earlier in muscling and hence in meat cut yields. Three cross, which was the lightest, had the highest LEA score, hence showing better performance, and, regarding crossbreds, it was earlier in SFT than NA. Furthermore, Three cross presented beef with better water holding capacity and color, showing less trend to dark cutting meat. Regarding to fatty acid composition, crossbreds, which had lower fat proportions, had significant lower SFA content. Three cross was similar to Nellore in desaturase and elongase activities, MUFA:SFA ratio and CLA content, and furthermore, had significant lower amounts of SFA 12:0 and 14:0, and thus lower atherogenicity and thrombogenicity indexes. Moreover, Three cross had better juiciness and tenderness ratings at sensory panel. Therefore, Three cross is a better option than zebu and half-blood to increase meat production due its early trend in to increase meat cuts yields, and to improve physicochemical and sensory traits, as water holding capacity and color, and these factors are greatly important for meat producers and consumers.

Biodegradable films gain space between research as an alternative to minimize the extensive use of plastic materials, aiming to reduce the environmental impact resulting from the disposal of conventional plastic packaging. Starch presents great potential as a raw material for biodegradable films, as they are an economically viable alternative and come from renewable sources, but they have moderate oxygen permeability, low moisture barrier and low mechanical resistance, besides high production costs, generating problems in its marketing and market acceptance. When combined with synthetic polymers such as poly (butylene adipate-co-terephthalate) (PBAT), it can result in reduced costs, improved properties, and maintenance of the biodegradability of flexible films. The objective of this work was to extrude cassava starch films: PBAT, added glycerol, cellulose nanocrystals, urucum and citric acid in different concentrations, and to evaluate the efficacy of these in minimally processed Tommy Atkins mango. A total of eight formulations were prepared from the mixture of cassava starch (40% and 60%, w/w), PBAT (40% and 60%, w/w) and urucum (0.5% to 1% w/w) and constant values of glycerol (20%, w/w), suspension of cellulose nanocrystals (0.55%, w/w) and citric acid (1.0%, w/w). Two controls were used without the addition of glycerol, nanocellulose, urucum and citric acid in order to compare the results and, from their characterization, two were selected to pack mango. The moisture, water activity and colorimetry of the films and the mango were monitored during storage (T0, T7 and T14 days). The moisture content of the 8 films (3.39-7.46%), aw (0.396-0.569), thickness (0.052-0.180 mm), water vapor permeability (1.11-0.34x108 g.mm.m-2.day-1.KPa-1), water solubility (4.69-20.47%), tensile strength (1.90-6.65 MPa), and deformation (206.31-278, 41%), showed great influence of the composition. The formulations of the E4 (starch:PBAT:glycerol:nanocellulose:urucum:citric acid 40: 60: 20: 0.55: 0.5: 1%) and E7 (starch:PBAT:glycerol:nanocellulose:urucum:citric acid 40: 60: 20: 0.55: 0.5:1%) may be an alternative to Tommy Atkins mango storage in the fresh cut state, ie, shelled and pitted. The morphological characterization of these films shows regions of micropores that may facilitate the process of diffusion of water from the packaged product to the surface, allowing for decreases in moisture and water activity, associated with a higher color maintenance during fruit storage, compared to the usual use (expanded styrene + PVC film), with greater effectiveness for E7 film containing the additives nanocellulose, urucum and citric acid. However, further studies should be carried out to improve techniques and evaluate the efficacy of the antioxidant and antimicrobial activities of the additives, and these should be considered as active packaging, associated with the improvement of bioplastic properties.

The southern region of Bahia stands out as the second largest cocoa producer in Brazil. In 1989, cocoa production was affected by the broom broom competition in Brazil, caused by the fungus (Moniliophthora perniciosa), which affected a large part of the cocoa production. As an alternative to control the disease, new clonal varieties were developed that were resistant to fungus, highly productive and with the potential to produce quality chocolates. Throughout the processing of the almonds, until the production of the chocolate, modifications occur that form volatile compounds of great importance in the sensorial characteristics of the chocolates. In order to contribute to the Brazilian Genetic Improvement Program, the physicochemical characterization and identification of the volatile compounds profile in single-variety chocolates produced from different cacao cultivars (Theobroma cacao L.) using the microextraction technique in solid phase (SPME) equipped with a GC-MS. Cholecys of the varieties SR162, TSH1188, BN34, PH16, CEPEC2002, PS1319, CCN51, Ipiranga 1 and Para/parazinho were used in this study and were evaluated for their physicochemical composition and profile of volatile compounds by chromatographic techniques. The results of the physical-chemical analyzes carried out showed that the chocolates have their own characteristics. The samples presented significant difference in the analysis of melting point and breaking force. Regarding color, chocolates would not differ in colorimetric analyzes. The samples have similar thermogravimetric profile. Principal component analysis (PCA) and analysis hierarchical groupings (HCA) allowed to discriminate the differences and similarities of chocolates according to the composition of fatty acids and volatile compounds. Through the analyzes, it was verified that the differences between the samples are related to the varieties of cocoa and the processing conditions that were used to obtain the chocolates.

Resveratrol (3,5,4 trihydroxy-trans-stilbene) is a polyphenolic antioxidant compound produced by a wide variety of plants, with red wine being the most well-known source. The interest in this bioactive increased after the discovery of its pharmacological effects, which mainly include antioxidant and anti-inflammatory action, as well as cardioprotective, neuroprotective, anticancer, anti-aging, antihyperlipidemic, antiobesity and antidiabetic effect. Despite its therapeutic benefits, the mechanism of action exerted by this bioactive compound and its metabolites is still not fully elucidated, especially those related to its pharmacokinetics. Thus, a bioanalytical method for the quantification of 3,5,4-trihydroxy-trans-stilbene in plasma of Wistar rats in HPLC-UV was developed and validated. The method specific and linear in the concentration range 62.5 - 5000 ηg.mL^-1 (r² = 1). The intra- and inter-day accuracy was less than or equal to 11.58% and 10.34%, respectively. In relation to the pharmacokinetic study, the i.v. bolus administration of 5 mg.kg^-1, obtained the Ke of 0.09 h^-1 ± 0.04, generating a half-life of 9.5 h ± 3.7, the Vd was 5.8 L.kg^-1 ± 4.7, CI 0.39 LhKg^-1 ± 0.26, total ASC of 6076 ng.h/mL ± 2959 and MRT of 8.7 ± 3.4. Oral administration of 100 mg.kg^-1, obtained Ke of 0.12 ± 0.07 h^-1, generating a half-life of 7.9 ± 4.2 h, the Vd was 13.3 ± 3.3 L.kg^-1 or Cl of 1.76 ± 0.49 LhKg-1 ± 0.26, total ASC of 6519 ± 1592 ng.h/mL and MRT of 7.7 ± 1.7 h. The bioanalytical methodology developed showed linearity, sensitivity, specificity, precision and accuracy that allow the determination of plasma resveratrol in preclinical pharmacokinetic studies. Non-compartmental and population pharmacokinetic evaluation after oral and intravenous administration showed that resveratrol presented a two compartment model in both, with a longer exposure time in the body and greater distribution after oral administration when compared to iv. In addition, a high cerebral concentration after i.v administration indicates that this molecule is able to cross the blood-encephilic barrier of Wistar rats.

Street food comprises an expanding sector in the world, presenting social, cultural, nutritional and economic contributions. However, it is associated with concern about food safety, since it can carry foodborne diseases. Thus, this study aimed to characterize the offer and the safety of street food in Brazil, based on scientific production published between 2000 and 2014. A literature review was carried out, based on 71 publications, including papers, dissertations and thesis. It was observed a predominance of national papers, with greater publication from 2008, being highlighted studies conducted in the Northeast (37.18%) and Southeast (33.33%) regions, and the States of São Paulo and Bahia (21, 79% studies, each one). In this scenario, the streets predominated (76%), followed by beaches (8,45%), typical parties and areas close to universities (5,63%, in each place). Regarding the sales structures, 60.53% of the studies showed the prevalence of carts (39.43%), tents (26.76%) and trailers or vans (11.26%). The main categories of food sold included: sandwiches (43,66%), fruit juice (25,33%), animal origin products and salted with (25.35% each).It was verified that53 (74.64%) studiesevaluated the hygiene practices at the sell points, 40 (56.33%) quality microbiological of food, surfaces or water, one the parasitological and other one the microscopic quality. Seven (9.85%) studies evaluated the pH value and 13 (18.30%) the food temperature. Among the studies that evaluated the hygiene practices, 96.42% reported inadequacies, regarding the adoption of Good Manufacturing Practices. In the studies that evaluated the microbiological quality, 97.5% reported some level of nonconformity and, in most cases, the products were classified as unfit for consumption. These results reinforce the concern with the hygienic quality of commercialized foods, demanding public attention to improve the regulation of the activity, in order to promote the offer condition and the quality of food and to protect the consumers' health.

Polymers used in food packaging are originated from plant, animal, chemical and biotechnological sources. And its composition can be equally varied due to the mixing of polymers in different proportions or inclusion of additives for the improvement of physicochemical properties. Considering that the toxicological safety of these materials still requires studies, two in vitro methodologies using Caco-2 human intestinal epithelial cells have recently been implemented to evaluate the cytotoxicity of polymeric food packaging materials, which presented good results when compared to each other. However, the analytical performance of both methods needs to be properly evaluated through the validation of analytical parameters for unequivocal proof of their capacity. In this sense, this work optimized and validated these bioanalytical methods in order to prove its suitability for the citotoxicity evaluation of polymeric materials used in food packaging and / or its components. Direct (DC) and indirect (IC) contact assays were performed in 60 mm Petri dishes containing 1.0x106 cells/mL suspension and the samples after 24 h of incubation had their bioreactivity determined by the evaluation of the effect on the cells. The validation step involved the evaluation of the linear range response, linearity, selectivity, precision and robustness of the methods. The research showed within the range of minimum and maximum sample size tested, the response was linear, with correlation coefficients (r) of 0.98 and 0.99 for direct contact (DC) and indirect contact (IC) methods, respectively. The analysis of selectivity demonstrated that both methods were able to detect the residual presence of cytotoxic substance. For the precision parameters, the relative standard deviation ranged from 2.4% to 6.5% (DC) and 1.8% to 15% (IC), being in compliance with the reference values. For the robustness study, the only parameter that negatively impacted the response was the increase in the volume of agar in the IC method causing a significant decrease in the size of the reactivity halos (P<0.05). In addition to meeting the validation criteria, the methods can be considered as simple analytical tools for screening the cytotoxicity of materials used in food packaging.

The passion fruit of the bush is a fruit with good agronomic characteristics, nutritional, and a regional raw material of low cost that can be used in the elaboration of known products or new products. Liquor is an alcoholic beverage composed of a mixture of water, alcohol, sugar and substances that give it aroma and flavor, extracted from: fruits, flowers, leaves, barks, roots, seeds or industrial essences. The objective of this work is to develop passion fruit liqueurs (Passiflora cincinnata Mast.) And evaluate their chemical, physical and sensorial characteristics. The liquors were elaborated in the Laboratory of Bromatology of the Federal Institute of Education, Science and Technology Baiano (IF Baiano) Campus Guanambi-Bahia. Formulations with different concentrations of pulp and syrup were prepared, totaling five treatments: F1 (26.5% Pulp: 73.5% Syrup-40ºBrix), F2 (39% Pulp: 61% Syrup-40ºBrix), F3 (26, 5% Pulp: 73.5% Syrup-70 ° Brix), F4 (39% Pulp: 61% Syrup- 70 ° Brix), F5 (33.3% Pulp: 66.7% Syrup-55 ° Brix). The physicochemical parameters analyzed were: Alcoholic degree (ºGL), Density, pH, titratable total acidity, total soluble solids (SST), reducing and non-reducing sugar. The instrumental color parameters were L * (Brightness), C * (Chroma) and h * (hue angle).In each sample, after dissolving the sugar in water, the syrup was boiled at 60 ° Brix, cooled and mixed to the alcoholic extract, passed through three filtrations and stored in glass containers, and allowed to stand for 1 month until maturation. The liquors were submitted to an acceptance test and purchase intention applied to 60 untrained judges, consumers of alcoholic beverages, ranging in age from 18 to 50 years. All physico-chemical and physical evaluations were performed in triplicate. The tropical passion fruit liquor presented desirable characteristics for processing, such as acid pH, acidity, soluble solids and total sugar. The treatments F4, F3 and F5 presented good acceptability, probably for having presented balanced value of sweetness, acidity and alcohol content. The results were evaluated in the production of liqueurs, an interesting alternative for increasing family income.

The importance of water for the operation of the most diversified sectors of the society is indisputable. This element is essential for the maintenance of all life forms on the planet and, therefore, its microbiological quality must be ensured, so, it must be free of pathogenic microorganisms that represent the main carriers of diseases and can cause irreparable damage to health of the population. The global water crisis is one of the most serious problems facing humanity today. The most important contaminants of water for human consumption are those of fecal origin and their evaluation correspond to the degree of contamination by bacteria belonging to the group of total coliforms, thermotolerant coliforms and Escherichia coli. Therefore, in Brazil, Decree N° 05/2017 establishes the absence of total coliforms and Escherichia coli for each 100 mL of water, so that this sample can be considered as suitable for use. The aim of the present study was to evaluate the microbiological quality of drinking water by means of a longitudinal study in a four-year period (from January 2014 to December 2017), linking microbiological analysis data water, the occurrence of hospital admissions for gastroenteritis of presumed infectious origin and other infectious intestinal diseases during the period considered. The results of the Microbiological Analysis of Consumption Water, issued by the Food Microbiology Laboratory of the Federal University of Bahia, from January 2014 to December 2017, were compared for the parameters recommended in the Brazilian legislation. The epidemiological data were obtained by the digital platform of the Unified Health System, through online consultation, according to ICD-10 and the other results were analyzed using SPPSS statistical software for Windows version 24, with the chi- square of Pearson and Likelihood Ratio, in addition, to verify the agreement between the tests, the Kappa statistic was used. It was verified that of the 7912 analyzed reports, 1603 (20.26%) were rejected for total coliforms, 501 (6.33%) showed growth for thermotolerant coliforms, while 106 (1.34%) of them were not due to the presence of Escherichia coli. These findings may be directly related to the verified averages of 546, 75 hospitalizations per year, mortality rate and number of deaths per thousand inhabitants of 3, 12 and 17, respectively, with a value spent in hospital services of R $ 286829, 00. Therefore, it is inferred that the system of distribution of drinking water, as well as obtaining it through private sources, in the mesoregions of the State of Bahia, is susceptible to contamination, thus contributing to the numbers of hospitalizations, deaths, mortality rate and costs related to waterborne diseases.

The high Brazilian production of different tropical fruit varieties is the third largest in the world. However, there are still many native and exotic fruits that have not been economically exploited due to their low availability, lack of knowledge about the production and conservation systems, as well as aspects related to fruit quality. In this context, the umbu (Spondias tuberosa Arruda), which is a native fruit of the Brazilian semi-arid region, is considered a vegetal product of extractivism of great economic importance for the strengthening of family agriculture and the regional development of the semi-arid Northeastern population, which harvests fruits and sell them for consumption in natura, or in the form of pulps, jellies, sweets, sorves and drinks. In this scenario, the objective of this study was to evaluate the potential of six umbilical genotypes (Accesses 37, 44, 48, 52, 55, 68) for industrial processing in the form of bulk candy and to analyze the composition of an alcoholic fermented beverage of umbu, made from the pulp of the fruit in natura and its frozen pulp. The sweets were prepared from the formulation consisting of 49% pulp, 1% pectin and 50% sucrose in a stainless steel pan under constant manual stirring at an approximate temperature of 100 ° C until the minimum reach of 75 ° soluble solids Brix. The fermentations were elaborated from the fermentation of the umbu wort chaptalizado with sucrose in the concentration of 180 g L-1, by the action of yeasts Saccharomyces cerevisiae; the wort being composed of the pulp of the umbu diluted in 50% distilled water. The quality of the sweets was determined in relation to the commercial chemical composition (pH, total acidity, water activity, soluble solids, moisture, firmness, color (L *, a *, b *), reducing sugars and non-reducing, vitamin C and syneresis), consumer acceptance test using a nine point hedonic scale, and application of the CATA questionnaire containing 23 terms that included emotions and sensory characteristics related to appearance, texture, taste and aroma. The results of the physical-chemical analyzes and the sensorial test of the sweets were submitted to ANOVA and Tukey's test (p≤0.05), while CATA results were analyzed by correspondence analysis and Cochran's Q test (p≤0, 05). According to the results, the physicochemical composition of the samples presented a significant difference (p≤0.05) in relation to the analyzed variables, except for the soluble solids content of the samples made with the genotypes, which was fixed at 75 ° Brix during while the commercial sample had 72 ° Brix. The sensory acceptance test showed that, in general, all samples were satisfactorily accepted by the consumers, and the sweets
xv
elaborated with Accesses 37, 44, 52 and 55 presented a higher preference for consumers, while commercial sweetness, less preference in the Map of Internal Preference. Therefore, the descriptive analysis from the CATA, showed that the terms sweet, cloying and sweet taste were also perceived in the sweets of the different umbu genotypes tested, with no significant difference (p≤0.05), and that the term umbu did not differ significantly (p≤0.05) among all samples of sweets, including commercial ones. The obtained beverages were evaluated for the fermentative kinetics of the process (ethanol yield, ethanol yield and product yield) and their physicochemical composition (pH, density, volatile and total acidity, alcohol content and dry extract, free sulfur dioxide and total, reducing sugars and total, color (L *, a *, b *, C *, h), total phenolic compounds, vitamin C and quantification of phenolic compounds). The results of the fermentative kinetics and the physical-chemical analysis of the fermented were submitted to ANOVA and Student's test (p≤0.05) and showed that there was no significant difference (p≤0.05) between the treatments in the fermentative kinetics, demonstrating which was satisfactory with an average yield of 70%, average productivity of ethanol at 0.50 g L-1 and a product yield of about 0.70. According to the results obtained, the two treatments present a significant difference (p≤0.5) in the physico-chemical composition for most of the analyzed variables, except for the soluble solids content, dry and reduced extract, luminosity and total phenolic compounds. However, both ferments comply with the Brazilian legislation for fermented fruits and are classified as a dry alcoholic beverage because they have a quantity of sugars lower than 3 g / L. In addition, the quality of the beverage showed the existence of a great variety of bioactive compounds present, being identified 22 phenolic compounds, of these, the total flavanols were major in its composition, and the stilbenos, minority. It is worth noting that the evaluated genotypes can be an interesting alternative in the elaboration of candy in mass, aiming to improve the quality and standardization of this product. Therefore, the fermented alcoholic beverage presents as a new investment option in the beverage area for the northeastern semi-arid region.

The use of starch in nanotechnology provides the obtainment of nanoparticles with high absorption capacity, low diffusion limitation, as well as non-toxic and biodegradable nature, reducing or eliminating the possibility of environmental impacts. The main starches used in nanotechnology are conventional sources such as corn, cassava and potato. However, because its high content of starch in its composition, and studies with this botanical source for the production of starch nanoparticles (SNP) have not been found, breadfruit also presents as an amylaceous source that can be used in production of nanostructures, and this possibility is also a way to promote the cultivation of the fruit. Among the methods of production of SNP is the ultrasonication, which provides the obtaining of nanostructures in a simple way, without the need of chemical agents and in short time, presenting as an alternative method when compared to traditional acid hydrolysis. The objective of this work was the production of starch nanoparticles using breadfruit (Artocarpus altilis (Parkinson) Fosberg) as an amylaceous source, through ultrasonication. After 75 minutes of ultrasonic treatment in 0.5% starch suspensions, the breadfruit SNP produced had polymodal distribution in relation to their size, with bands of 8.72-37.80 nm, 43.80-164.00 nm and between 190.00-955.00 nm. The overall mean SNP size was 145.65 ± 50.56 nm. The polydispersity index was 0.46 ± 0.06, indicating a slightly homogeneous size distribution. The zeta potential of the SNP was -16.93 ± 0.50 mV, which means tendency to agglomeration. The SNP had rounded and rod-shaped formations, with some observed clusters. In 25 minutes of processing, the suspensions of SNP already presented with high transparency and visible light scattering characteristic of colloidal particles (Tyndall effect) in nanoscale. The viscosity of suspended nanoparticles was lower when compared to native starch. The nanoparticles were less thermally stable. The C-O groupings were the most weakened and possibly ruptured by ultrasonic treatment. It was observed by the X-ray diffraction patterns that the ultrasonic waves caused a collapse in the crystalline region of the starch, leading to the obtaining of predominantly amorphous nanoparticles. The breadfruit SNP produced by ultrasound can be potentially applied as fat substitute and paper coating, as well as functions as emulsifiers or with functional appeal in foods, if they are chemically modified upon their production.

The honey of stingless bees (Melipona scutellaris) is distinguished by its nutritional, therapeutic and sensorial properties different when compared to honey of the Apis bee. The commercialization of this honey faces some obstacles, mainly in the stability during the storage, since its peculiar composition presents greater humidity, being the product more susceptible to changes. Although there is a Technical Regulation on the Identity and Quality of Melipona honey applied throughout the state of Bahia, there is no current national legislation for this type of honey, thus compromising product quality and consumer safety. In this context, the objective of this study was to monitor the physico-chemical, microbiological and bioactive composition of stingless honey (Melipona scutellaris) submitted to room temperature and refrigeration during storage, as well as to obtain scientific data that may aid in the establishment of identity standards and product quality. Samples collected in Salvador-Bahia were stored in polyethylene packages at 30ºC (ambient temperature) and 5ºC (refrigeration) for 150 days. During this period were monitored: total pH, total acidity, water activity, hydroxymethylfurfural, diastase activity, ash, color, free sugars (HPLC-RI), total phenolic compounds, total flavonoids, antioxidant activity (DPPH, FRAP and ABTS- ), and microbiological quality. The results showed that the honey quality was changed at both temperatures depending on storage time. The most pronounced changes occurred in increases of the total acidity and HMF, and in decreases in diastase activity and bioactive compounds. Depending on the storage time and temperature, the first three parameters did not comply with those established by Ordinance No. 207 (ADAB, 2014) for Melipone honey, with the highest incomformities detected at 30 ºC. Storage at 5 ° C for up to 60 days resulted in minor changes in physical and chemical properties, color, microbiological counts, bioactive compounds and antioxidant activity. However, from 60 days, the storage at 30ºC resulted in lower degradation of bioactive compounds associated with higher antioxidant activity. From the 60 days / 5 ºC the process of crystallization of the dextrose began, and the water content remained higher, favoring the degradation of the bioactive compounds and the reduction of the antioxidant activity. Crystallization also seems to favor the reaction of HMF formation and browning of honey. No contamination was detected by total coliforms, thermotolerant and Salmonella sp. The molds and yeasts were detected in reduced amounts in the honeys stored at room temperature, but lower than the parameters established (n o . 207 - ADAB, 2014). Even with degradation, the honey stored for 150 days at both temperatures still shows quality and functional properties, however, the parameters temperature and storage time associated with crystallization are methods of controlling the degradation of bioactive compounds, antioxidant activity, formation of HMF and color change of Melipona scutellaris honey. 

Innovative research involving biotechnology through the use of microorganisms for the production of new products, including food, has been prominent in the global food industry. Spirulina platensis LEB-18 is a microalgae with nutritional composition suitable for use as a food supplement, highlighting its high protein content, mono and polyunsaturated fatty acids, bioactive compounds, vitamins and minerals, characterizing it in the context of functional foods . The prospective study demonstrated that the main foods developed with application of microalgae are instant foods and functional foods. Therefore, the market needs for practical and healthy products motivated the elaboration of the present work, whose objective was to develop a functional sauce enriched with the biomass of Spirulina platensis, as well as to evaluate its physical-chemical, microbiological, sensorial and antioxidant characteristics. For the development of the sauces, according to the dietary techniques, four formulations were prepared: control (without Spirulina biomass) and sauces containing different concentrations of Spirulina biomass (2.0%, 3.0% and 4.0% ). Among those formulations, the one that obtained the best results in the physical-chemical parameters (pH and acidity), texture and sensory was selected for the monitoring and evaluation during 45 days of storage (refrigeration 4-6ºC). For the selected formulation, the parameters: pH, acidity, water activity, total protein, total lipids, carbohydrates, crude fiber, total ashes, minerals, fatty acid profile, antioxidant potential, color and analysis were evaluated during the storage period. microbiological study. The use of Spirulina in the sauces increased the pH value and altered the overall texture profile, giving stronger sauces with increasing concentrations. The highest value of firmness (0.45 N) was attributed to the sauce containing 4.0% of biomass, as well as the highest notes in the sensory evaluation (aroma, flavor, textute, overall impression, purchase intention). Thus, this formulation was selected for analysis during storage. The incorporation of the soybean meal with 4.0% of biomass obtained high levels of total proteins (7.94%), fibers (1.05%), minerals (884.43 mg / 100g), phenolic compounds (350.30 mgEAG.g (C18: 3n3 - 6.40% and C18: 1n9 - 20.11%), which presented a high antioxidant potential (IC50 12,20 mg.ml-1). were not found in the control. Regarding color, the formulation presented a significant dark green coloration, which is justified by the presence of pigments, including chlorophyll and phycocioanine, responsible for the blue-green coloration of this microalga. The microbiological analysis showed for both sauces the absence of Salmonella sp., And absence of Coliforms (≤ 3.0 MPa / g of product) and Coagulase positive Staphyloccoccus (≤ 102 CFU / g of product), being in agreement with current legislation . After 45 days of storage, the physicochemical characteristics, antioxidant activity and color parameters were maintained, indicating that the storage conditions (refrigeration 4 - 6ºC) were appropriate for preservation of the natural product and free of preservatives. The results of the research allowed to conclude that the enriched sauce with 4.0% of Spirulina biomass is a safe food, sensorially accepted and presents possible health benefits, presenting characteristics of a functional food. However, there is a need for further studies in the development of new food products with addition of Spirulina, as it is legally authorized as food and represents an alternative source with potential commercial, nutritional and technological value.